roasted sweet potato rounds with fried sage
Ingredients:
For sweet potatoes:
3 large garlic cloves
1/4 cup olive oil
2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
For fried sage:
1/3 cup olive oil
24 sage leaves
Directions:
Roast sweet potatoes:
Preheat oven 450°F with rack in upper third.
Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth.
Toss sweet potatoes with garlic oil in a large Ziploc bag (can ve done 4 hours in advance, refrigerate.)
Spread in 1 layer in a 15-by 10-inch shallow baking pan. Bake until golden in patches and cooked through, 20 to 30 minutes.
To fry sage leaves:
Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch.
Transfer with a slotted spoon to paper towels to drain. (Can be fried 4 hours ahead and kept at room temperature.)
Serve sweet potatoes with sage leaves scattered on top.
Serves 8